Name: Grilled Poblano Queso Dip
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Poblano peppers - 3; Extra-virgin olive oil - 3; Unsalted butter - 1 tablespoon; All-purpose flour - 1 tablespoon; Minced onion - 2 tablespoons; Milk - 2 tablespoons; Shredded Monterey Jack cheese - 1 ½ cups; Cream cheese, softened - 2 ounces; Kosher salt - ½ teaspoon; Smoked paprika - ¼ teaspoon; Fresh cracked black pepper - 2 grinds; Red pepper flakes - 1 pinch; Cayenne pepper - 1 pinch; Corn chips (such as Tostitos® Cantina) - 1 (16 ounce) package

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Poblano Queso Dip

1. Poblano peppers - 3

2. Extra-virgin olive oil - 3

3. Unsalted butter - 1 tablespoon

4. All-purpose flour - 1 tablespoon

5. Minced onion - 2 tablespoons

6. Milk - 2 tablespoons

7. Shredded Monterey Jack cheese - 1 ½ cups

8. Cream cheese, softened - 2 ounces

9. Kosher salt - ½ teaspoon

10. Smoked paprika - ¼ teaspoon

11. Fresh cracked black pepper - 2 grinds

12. Red pepper flakes - 1 pinch

13. Cayenne pepper - 1 pinch

14. Corn chips (such as Tostitos® Cantina) - 1 (16 ounce) package

How to cook deliciously - Grilled Poblano Queso Dip

1. Stage

Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.

2. Stage

Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.

3. Stage

Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.

4. Stage

Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.